Tim Ho Wan
Housed in a relaxed 100-seat space in Plaza Singapura is the first overseas outpost of this famed Michelin-starred Hong Kong dim sum institution, care of chef Mak Kwai Pui. Highlights not to be missed include pan-fried carrot cake ($4.50), vermicelli roll with pig’s liver ($5.50), and Mak’s signature baked buns with BBQ pork ($4.50). There are also steamed items such as Teochew-style dumplings ($4) and beef balls with beancurd skin ($4.20). For those with a sweet tooth, the steamed egg cake ($3.80) and tonic medlar and osmanthus jelly ($3.50) should do the trick.
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